The Ultimate Chocolate Chip Pumpkin Muffins

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Decadent Yet Healthy Chocolate Chip Pumpkin Muffins! Believe it or not, these pumpkin chocolate chip muffins are pretty healthy for you and are still the best tasting chocolate chip pumpkin muffins recipe! Read on to see how you can healthy these up a bit!

Chocolate Chip Pumpkin Muffins

My Chocolate Chip Pumpkin Muffins are a family favourite.

This is the best recipe I have ever put together that uses whole wheat flour in a muffin, and you can’t even tell, which is the kicker for me. Why eat something that’s whole wheat just because it’s healthier, but you don’t really enjoy it that much. I also love that applesauce replaces the oil just as easy as pie, and I actually prefer them made with applesauce for that little extra flavor. This isn’t a recipe that compared to the store bought junky pumpkin muffins that are loaded with preservatives and oils. This recipe is for just darn good tasting, not too bad for you pumpkin muffins!

Can I freeze these muffins?

Yes! These pumpkin muffins are perfect for school lunches for the kids ( and hey some work lunches for Mom and Dad). Wrap them up tightly in a bag and make sure it’s sealed so that they don’t get freezer burned.

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How can I make these pumpkin muffins healthier?

There is very little sugar to start with in these pumpkin muffins and what I use is brown sugar instead of white.

Use only 1/2 cup of chocolate chips instead of the usual entire cup of chocolate chips, it cuts the calories down.

You also need large amounts of spices to make up for the lack of sugar in the base, and the amounts I add make up for it nicely.

These chocolate chip pumpkin muffins out as beautifully rounded topped muffins even when you use the applesauce instead of the oil.

Add in your oil or applesauce, I only had oil in my cupboards this time, and I really wish I had the applesauce instead, it's so much healthier and adds a nice natural sweetness to the recipe.

Add in the pumpkin and water. Stir.

Stir in the brown sugar until dissolved as much as possible.

In another bowl, whisk together the flour, spices, baking soda and powder. Add in your chocolate chips.

Mix them into the wet mixture until just combined. When baking with pumpkin, you can't over handle it or the end baked result goes rubbery. Add the dry mix into the wet, and very gently mix it together until just...JUST....mixed.

Fill the muffin tins to about 3/4 full. Bake them at 375 for 15 or so minutes until done.

I’m just going through your blog now (Was looking at the blue berry scones). I really like how you have pictures for every step. It’s really helpful! Processing and freezing the pumpkins is a good idea. I need to do that myself this year. Do you just puree them in a blender and then freeze everything?

My mom and I peeled my Halloween pumpkins, boiled the good inside part, and then mashed them, and put them in separate bags, each holding a cup so you didn’t have to measure. Best idea my mom ever had, and I had natural pumpkin for baking ALL this past year! It does take some effort but boy, its worth it and I can’t wait to get another years supply done. I also have a great blender this year to aid me instead of mashing.

I’m Karlynn Johnston, Welcome to my Blog!

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!